Roasted Red Pepper & Tomato Soup

[Dave Newcombe]

Here is a good recipe for Roasted Red Pepper & Tomato Soup, based on a dish
served at the Red Devil Restaurant in Newmarket, Ontario, Canada.

Roasted Red Pepper & Tomato Soup

2 sweet red peppers
6 cup chopped tomatoes (2 - 28 oz. cans, undrained)
2 Tbsp vegetable stock base
2 Tbsp sugar
salt to taste
white pepper to taste
1/4 cup 35% cream
4 Tbsp butter
sprigs of fresh basil for garnish

Grill the peppers, turning frequently, until blackened all over. Peel off
the skin. Gently wipe or scrape off any remaining black stuff from the
outside. Cut open and discard seeds and white insides. Do not wash as this
will flush away much of the flavour. Puree peppers and tomatoes in a
blender or food processor. Strain out seeds. Place pepper/tomato mixture
in a saucepan. Bring to a boil, then simmer uncovered for about 25 minutes.
Add remaining ingredients except butter and basil. Simmer uncovered for
15 - 20 minutes. Remove from heat. Set pan in ice water and gradually
whisk in butter. Cool, cover and refrigerate overnight. Next day, heat
gently, garnish with basil and serve.

Note: This soup is quite mild. Some people might like to add a little zing,
like maybe a dash of Tabasco.

Dave Newcombe
reply:daven at primeline dot net

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